Baked Peach Oatmeal

Peach baked oatmeal uses canned peaches so you can enjoy it all year round.

  • Author: Judy Barbe
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Baked


  • 1 1/2 cups steel-cut oats
  • 1 cup toasted walnuts, chopped
  • 1 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1/2 cup plain yogurt
  • 1 tablespoon honey
  • 1 teaspoon vanilla
  • 1 15-ounce can peaches, packed in juice, diced or sliced


  1. Heat oven to 375℉. Place walnuts on baking sheet and bake while oven is heating. After about 12 minutes, they should smell toasty and be lightly browned. Remove walnuts from oven.
  2. Lightly spray 8 x 8-inch baking pan with cooking spray.
  3. In a large bowl stir together oats, nuts, ginger, and salt.
  4. In a separate bowl, mix milk, egg, yogurt, honey, vanilla, and peach juice together so that the egg is broken up and incorporated.
  5. Pour liquid ingredients into oat mixture, add peaches, stir to combine. Transfer all to prepared 8″ x 8″ pan.
  6. Bake at 375℉ for 30-35 minutes, until mixture is set and lightly browned.
  7. Keeps up to 4 days refrigerated.


Canned peaches make this convenient. The peach juice adds more peachy flavor. If using fresh or frozen peaches, increase milk by 1/2 cup to replace the peach juice.

  • Top with yogurt
  • Pour milk over
  • Add sliced banana or blueberries if you want more fruit.

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